Description
Experience the comforting embrace of our Roasted Chicken and Vegetables recipe. This hearty dish features succulent bone-in chicken thighs, perfectly seasoned and roasted alongside vibrant carrots and baby potatoes. With a golden-brown crust and tender veggies, it delivers a delightful balance of flavors that will remind you of home-cooked meals. Easy to prepare, this recipe is perfect for family dinners or impressing friends without the fuss.
Ingredients
Scale
- 4 bone-in chicken thighs (approx. 1.5 lbs)
- 2 cups baby potatoes, halved
- 2 large carrots, sliced
- 1 medium red onion, cut into wedges
- 3 tbsp olive oil
- 2 tsp fresh rosemary (or 1 tsp dried)
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Prepare a large baking dish with cooking spray or drizzle with olive oil.
- Arrange chicken thighs in the dish; drizzle with olive oil and season with salt, pepper, garlic powder, and rosemary.
- Add chopped vegetables around the chicken; drizzle with olive oil and season to taste.
- Roast for 40-45 minutes until the chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
- Let rest briefly before serving, drizzling any pan juices over the top.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables (approximately 300g)
- Calories: 390
- Sugar: 4g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 100mg